TECHNOLOGY OF LACTIC ACID PRODUCTION IN THE FOOD INDUSTRY

Abstract

This thesis analyzes in detail the process of lactic acid production by fermentation. Fermentation, that is, the process of fermentation, is the formation of various products, including lactic acid, alcohol, carbon dioxide, and energy, as a result of the decomposition of organic matter in an oxygen-free environment with the participation of microorganisms. The various stages of the lactic acid production process are described, including the preparation of seed material, preparation of nutrient medium, fermentation, decomposition of calcium lactate, and evaporation.